Pumpkin Cookies

If your love for pumpkin cookies is stronger than your willpower at a bakery, this recipe is for you. Whether you need classic pumpkin cookies, pumpkin oatmeal cookies, or even 3-ingredient pumpkin cookies, we’ve got you covered. These treats are perfect for fall baking, Halloween cookies, or Thanksgiving desserts, no pumpkin left behind!

Prep Time

15 minutes

Cook Time

12 minutes

Servings

24 cookies

Nutrition Info (per cookie)

Calories: 120 | Fat: 5g | Carbs: 18g | Protein: 1g | Sugar: 10g

Ingredients

• 1 cup canned pumpkin (not pie filling)
• 1 cup granulated sugar
• ½ cup softened butter
• 1 egg
• 1 tsp vanilla extract
• 2 cups all-purpose flour (or gluten-free flour for gluten-free pumpkin cookies)
• 1 tsp baking powder
• 1 tsp cinnamon
• ½ tsp nutmeg
• ½ tsp salt

Optional Mix-Ins (Pick Your Favorite!)

• ½ cup oats (for pumpkin oatmeal cookies)
• 1 tsp cream cheese frosting (for pumpkin cookies with cream cheese frosting)
• Cinnamon-sugar coating (for pumpkin snickerdoodle cookies)

How to Make Pumpkin Cookies

1. Preheat oven to 350°F (175°C). This is the only “heat” you’ll want in the kitchen.
2. Mix wet ingredients. Beat pumpkin, sugar, butter, egg, and vanilla until smooth. If it looks like a pumpkin smoothie, you’re on track.
3. Add dry ingredients. Stir in flour, baking powder, cinnamon, nutmeg, and salt. For healthy pumpkin cookies, swap in whole wheat flour or reduce sugar.
4. Fold in extras (if using). Oats? Chocolate chips? Go wild.
5. Drop dough onto a baking sheet. Use a tablespoon for even cookies. They won’t spread much, no cookie mergers here.
6. Bake for 10-12 minutes. Edges should be set, centers soft. Overbaking = pumpkin hockey pucks.
7. Cool for 5 minutes. Then try not to eat them all at once.

Variations

• Pumpkin sugar cookies: Roll dough in sugar before baking.
• 3-ingredient pumpkin cookies: Use 1 cup pumpkin, 1 cup peanut butter, and 1 cup oats.
• Pumpkin spice cookie: Add extra cinnamon and a pinch of cloves.

Storing

Keep in an airtight container for 3 days (good luck with that). Freeze for long-term pumpkin emergencies.

These pumpkin cookies work for cookie recipes, pumpkin desserts, or any fall dessert recipes. Now go forth and bake, your future self (and everyone at Thanksgiving) will thank you!

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Pumpkin Cookies

Prep Time: 15 minutes

Cook Time: 12 minutes

Total Time: 27 minutes

Pure autumn magic—soft, pillowy centers with just the right chew, kissed with warm cinnamon and nutmeg. Each bite melts into cozy spiced sweetness, while the edges hold a whisper of crispness. Drizzled with cream cheese frosting or left blissfully simple, they’re irresistible straight from the oven! 🎃🍂

Print

Ingredients

• 1 cup canned pumpkin (not pie filling)
• 1 cup granulated sugar
• ½ cup softened butter
• 1 egg
• 1 tsp vanilla extract
• 2 cups all-purpose flour (or gluten-free flour for gluten-free pumpkin cookies)
• 1 tsp baking powder
• 1 tsp cinnamon
• ½ tsp nutmeg
• ½ tsp salt

Instructions

1. Heat it up – 350°F (175°C).
2. Mix wet stuff – Pumpkin, sugar, butter, egg, vanilla. Smooth = good.
3. Add dry stuff – Flour, baking powder, spices, salt. (Swap flour for healthier version if you want).
4. Toss in extras – Oats, chocolate chips, whatever makes you happy.
5. Scoop & space – Tablespoon-sized drops, 2 inches apart. No crowding!
6. Bake 10-12 min – Set edges, soft middles. Don’t overdo it!
7. Cool 5 min – Try to resist eating the whole batch.

Nutrition Information:

Yield: 24 Serving Size: 1
Amount Per Serving:Calories: 120Total Fat: 5gCarbohydrates: 18gSugar: 10gProtein: 1g